Out of Canadian Bacon and Ham

Discussion in 'Curing' started by woodcutter, May 23, 2014.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    We ran out of CB and ham slices almost a month ago. On 5-4 I divided 5 1/2 loins in to Pop's brine. 1/2 ham and 1/2 CB. I pulled them tonight and rinsed them. They are now forming a pellicle on my smoker shelves and sitting on my sausage drying racks. I'm getting smarter about this but only a little at a time. I've been cutting the loins into quarters and using 4 shelves. This time I cut them into thirds and was able to get all the pieces on 2 shelves. 2 less shelves to clean.

    Here they are CB on top.



     This going to be a full bore smoking weekend. I'm getting these on early tomorrow so these get done around noon and them some loin back ribs are going on for supper. A few hours after that 2 butts are going on for Sunday afternoon delight. It will be leftovers after that.

    I'll post some pictures of the smoke tomorrow.
     
    Last edited: May 23, 2014
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Your making ham and cb out of loins. What's the difference? They way you slice them.

    Either way its gonna be great.
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    Same Pop's brine in both buckets but the bucket for the CB has 1 Tbs garlic powder and 1 Tbs onion powder added. It already smells like good CB.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks.

    I will be watching a master tomorrow.
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great, havin a smokin weekend... Good for you ! :popcorn
     
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    2 hours in the smoker.

     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Todd, I have to ask isn't that about 1/2 the amount you did last time or is it an optical illusion? I never saw as much at one time as you did your last smoke.

    Looks great. Where's all the kinfolk? You should be teaching.......

    Oh, and do you add any maple extract to the brine? Have you tried molasses? Now I am trying to learn.
     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    This is a case of loins (-1/3 loin which I made into butterfly chops). I normally add 1-2 Tbs of molasses to the CB but I can't remember if I did or not. The pieces are up to 117 IT now. The kinfolk will be around after slicing I suppose. Looks like the ribs will be going on later than expected but that is nothing new.


    My pellets went out for some reason so this had been Black Cherry smoke so far. Apple pellets are re lit.
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    I just pulled them out at 142 IT. They cruised up to 147 out of the smoker. They have a nice color but not quite the way they turn out when I use apple and cherry the whole time. I sliced a piece of ham and CB and they are nice and juicy.





    Now I need to get these cooled off so I can slice them. I only guessed wrong for 4 hours how long this is going to take so now we are having chicken instead of ribs.

    Thanks for looking!
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Boy that pellicle formation makes all the difference! Beautiful color!

    Excellent job Todd. [​IMG]
     
  11. brooksy

    brooksy Master of the Pit

    Those look great!!
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    A really good looking smoke, Todd. I am running low too and I thank you for shaking my tree.

    Disco
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man they look great. I am waiting til they go on sale again.. Hope I have enough.
     

  14. They look great Todd! I can almost taste one of those slices from here  [​IMG]   Nice smoke man!  [​IMG]   Now that you're stocked back up you should have time to try some bread again  [​IMG]
     
  15. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks everyone! Slicing commences tomorrow. I am getting one step closer to another attempt at bread................soon.
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks very nice ! :yahoo:
     
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    Here is the CB cut and ready for packaging.

     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great color.       Hows the taste ?
     
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

    Is so good! I think the next time for sandwiches, I will make it all CB instead of 1/2 ham. It is very cold as I'm slicing it and there is still juice everywhere.
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome Woodcutter ! Very nice ! Thumbs Up
     

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